Ever wonder what else to do with your oats other than make the same old, daily porridge for breakfast?
This gluten free, nutrient dense bread recipe is the perfect incentive for you to use your oats differently! It is filling, semi-sweet, and reminds me of the warm, soul grounding foods we often have in the Autumn season back in the US and Hong Kong. In the tropics of Thailand where weather is starting to cool off just a bit…this reminder is so welcomed!
250 grams rolled oats, grind finely in a food processor
2 tbsp coconut flour
1 tsp baking soda
1/4 tsp fine sea salt
1 tbsp apple spice (or pumpkin spice)
4 dried dates
2 large ripen bananas
3 large eggs
1 tsp apple cider vinegar
60 ml coconut oil
1 small zucchini (or carrot) shredded, and with water squeezed out with a nut bag / tea towel
2 tbsp pumpkin seeds
Preheat oven to 180 degrees Celsius.
In a large mixing bowl, combine and mix the flours, sea salt, and apple spice.
In food processor, process dates, banana, apple cider vinegar, and coconut oil for approximately 2 minutes till all is well blended.
Pour mixture from food processor into large mixing bowl of the dry ingredients. Pour in shredded carrots and pumpkin seeds. Stir mixture with spatula or spoon, until all ingredients are well combined.
Grease bread loaf bakeware lightly with coconut oil. Pour bread mixture in.
Bake for 45-50 minutes, till bread turn a bit golden brown or until an inserted skewer comes out clean from the loaf.
Best eaten with warm, and with your favorite nut butter, jam, or ghee.